This crispy, fresh salad is inspired by one of my favorite restaurants in Arlington, VA, Liberty Tavern. We used to eat there a lot in our pre-kid days. Once for dinner at Liberty Tavern, we enjoyed a salad with julienned apple, endive and jicama tossed in a creamy/tangy dressing. It was an unexpected combination of flavors but we really enjoyed it. I did my best to come up with a copycat version and we have enjoyed it as a side with spicy foods for years.

During our first Whole30, we prepared a dry rubbed pork shoulder and served this on the side in the place of coleslaw. I am a Memphis girl so I grew up eating slaw on my pulled pork! I could’ve come up with a Whole30 compliant “traditional” coleslaw but thought this one would be a bit more lively 😉

I used this recipe for homemade mayo as the base for the dressing. Give it a try sometime, its a cool and refreshing compliment to spicy food but would go well with any dinner!

For salad:
1 cup apple, julienned
1 cup jicama, julienned
1 endive, julienned

For dressing:
1/4 cup mayo (Whole30 compliant recipe)
3 TBS full fat coconut milk, (see note)
1/2 TBS Apple Cider Vinegar
1/4 tsp Kosher salt
few dashes of ground black pepper
Optional: chopped fresh parsley or cilantro

Instructions:
Toss salad ingredients in a large bowl.

In a separate bowl, mix all ingredients and whisk until smooth. If too thick add more coconut milk. Top with chopped parsley or cilantro.

Note: I always use canned coconut milk, I prefer the Thai Kitchen brand. Before adding coconut milk to recipes, I strongly recommend opening and blending the contents of the can. I use my immersion blender to achieve a smooth consistency, then store the milk in a mason jar in my fridge for roughly one week.